Kathy’s Beef Tips With Mushrooms: A Hearty Classic Reimagined

There are some dishes that just feel like a warm embrace on a chilly evening, and Kathy’s Beef Tips with Mushrooms is undeniably one of them. I remember the first time I tasted this dish, not in a fancy restaurant, but at a casual family gathering where comfort food reigned supreme. The rich, savory aroma wafting from the kitchen promised something special, and the tender beef, bathed in that luscious, mushroom-laden sauce, delivered on every single promise. It’s the kind of meal that makes you want to linger at the table, sharing stories and laughter, long after the plates are cleared. This recipe, a treasured contribution from Bird’s sister Kathy, embodies that very spirit of warmth and generosity.

Recipe Overview

Here’s a quick look at what makes Kathy’s Beef Tips with Mushrooms so special:

• Prep Time: 20 minutes
• Cook Time: 1 hour 10 minutes
• Total Time: 1 hour 30 minutes
• Servings: 4
• Yield: Approximately 4 servings
• Dietary Type: Omnivore

Ingredients

Gather these essentials to create this comforting dish:

• 2 tablespoons butter
• 2 tablespoons olive oil
• 1 ¼ lbs sirloin, cut into 1-inch cubes
• 4 garlic cloves, minced
• ¼ cup red wine
• 12 ounces sliced mushrooms
• 1 onion, sliced
• 1 cup beef broth
• 2 tablespoons low sodium soy sauce
• 1 tablespoon Worcestershire sauce
• 2 teaspoons Dijon mustard
• 1 tablespoon cornstarch
• ½ cup heavy cream
• 2 tablespoons chopped fresh parsley, for garnish (optional)
• 2 cups cooked egg noodles or 2 cups rice, for serving

Equipment Needed

You’ll want to have the following on hand for this recipe:

• A large saute pan or skillet (oven-safe is ideal)
• A casserole dish with a lid
• A small bowl for whisking
• A whisk
• A measuring cup and spoons
• A knife and cutting board
• A fork or thermometer for checking meat doneness

Instructions

Follow these steps for a truly satisfying Beef Tips with Mushrooms:

1. Preheat the Oven: Begin by preheating your oven to a gentle 275°F (135°C). This low and slow approach is key to tenderizing the sirloin without drying it out.
2. Sear the Meat: In your large saute pan or skillet, melt the butter over medium-high heat and add the olive oil. Once the butter is melted and the oil is shimmering, carefully add the cubed sirloin and minced garlic. Sear the meat on all sides until it develops a beautiful golden-brown crust. This step is crucial for locking in flavor.
3. Transfer to Casserole: Once seared, carefully remove the beef and garlic from the skillet and transfer them to your casserole dish. Cover the dish to keep the meat warm and prevent it from drying out.
4. Sauté Aromatics: To the same skillet (no need to clean it – those browned bits are flavor gold!), add the red wine. Let it bubble and scrape up any browned bits from the bottom of the pan, a process known as deglazing. Then, add the sliced mushrooms and sliced onion to the skillet. Sauté them for about 1 minute, allowing them to soften slightly and absorb the wine.
5. Combine and Bake: Add the sautéed mushroom and onion mixture to the casserole dish with the seared beef. Cover the casserole dish tightly with its lid. Place the covered dish into the preheated oven and bake for 1 hour, or until the meat is wonderfully tender.
6. Prepare the Sauce: While the beef is baking, it’s time to create the luscious sauce. In the same skillet you used for the mushrooms and onions (again, no need to wash it), add the beef broth, low sodium soy sauce, and Worcestershire sauce. Bring this mixture to a boil over medium-high heat, scraping up any remaining flavorful bits from the bottom of the pan.
7. Thicken the Sauce: In a small bowl, blend together the Dijon mustard, cornstarch, and heavy cream until you have a smooth paste. Gradually whisk this mixture into the boiling liquid in the skillet. Continue to simmer, whisking constantly, until the sauce has reduced and thickened to your desired consistency. This should take just a few minutes.
8. Finish the Dish: Once the beef is tender from its hour-long bake, pour off any accumulated juices from the casserole dish directly into the simmering sauce in the skillet. Boil the sauce for another minute, whisking until it is perfectly smooth.
9. Coat and Serve: Return the tender beef and the sautéed mushrooms and onions to the skillet with the thickened sauce. Stir gently to ensure everything is evenly coated.
10. Plate and Garnish: To serve, prepare your chosen base of either buttered egg noodles or fluffy rice. Spoon the beef tips and mushroom mixture generously over the top. If desired, sprinkle with chopped fresh parsley for a vibrant touch of freshness.

Expert Tips & Tricks

As a chef, I’ve learned a few tricks to elevate this classic dish even further. For an even deeper beef flavor, consider using a good quality beef broth and, if you have it, a splash of dry sherry along with the red wine. When searing the sirloin, ensure your pan is hot enough before adding the meat; this creates that crucial Maillard reaction that’s responsible for so much of the savory depth. Don’t be afraid of those browned bits left in the pan after searing; they are packed with flavor and will be incorporated into the sauce. If you find your sauce isn’t thickening enough, you can create a slurry with a little more cornstarch and cold water, whisk it into the simmering sauce, and cook for another minute. For a richer sauce, you can also finish it with a knob of cold butter whisked in off the heat – this is called “monter au beurre” and adds a beautiful sheen and velvety texture.

Serving & Storage Suggestions

This dish is best served immediately after it’s finished, piping hot over a bed of buttered egg noodles or fluffy steamed rice. The richness of the beef tips and mushrooms pairs beautifully with the simple starch, allowing the complex flavors of the sauce to shine.

Leftovers are a true gift with this recipe, as the flavors meld and deepen even further upon standing. Once cooled, store any remaining beef tips in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the beef tips and sauce in a saucepan over low heat, stirring occasionally, or microwave on medium power until heated through. You can also reheat it in a low oven, around 275°F (135°C), covered, until warmed. This dish improves with standing, so don’t hesitate to make it ahead of time, allowing it to rest for at least an hour before serving, or even overnight.

Nutritional Information

While this dish is a comforting indulgence, it’s good to have an idea of its nutritional profile.

Nutrient	Amount per Serving (approx.)	% Daily Value (approx.)
Calories	712.9 kcal
Calories from Fat
Total Fat	48.7 g	74%
Saturated Fat	21 g	104%
Cholesterol	174.4 mg	58%
Sodium	650.7 mg	27%
Total Carbohydrate	31.5 g	10%
Dietary Fiber	2.4 g	9%
Sugars	3.7 g	14%
Protein	35.4 g	70%

Note: Nutritional values are estimates and can vary based on specific ingredients and preparation methods.

Variations & Substitutions

While the classic preparation is divine, there’s always room for creativity! For a lighter sauce, you could experiment with a reduced-fat sour cream or a good quality evaporated milk in place of heavy cream, though this will alter the richness. If you’re not a fan of red wine, a dry sherry or even an extra splash of beef broth can be used. For an added layer of flavor, consider adding a tablespoon of tomato paste when sautéing the mushrooms and onions. If you’re looking to make this dish gluten-free, ensure your soy sauce is gluten-free or use tamari, and thicken the sauce with a gluten-free flour blend or arrowroot starch.

FAQs

Q: Can I use a different cut of beef for this recipe?
A: While sirloin is recommended for its tenderness and flavor, you could try a well-marbled chuck roast or even beef tenderloin tips if you’re looking for a more luxurious option. Adjust cooking times as needed for different cuts.

Q: How can I make the sauce richer and more decadent?
A: For an extra layer of richness, you can finish the sauce by whisking in a tablespoon or two of cold butter at the very end of cooking, off the heat.

Q: What’s the best way to ensure the mushrooms and onions are tender?
A: Sautéing them in the red wine for at least a minute before adding them to the beef allows them to soften and release their moisture, ensuring they are tender when served.

Q: My sauce isn’t thickening properly. What should I do?
A: You can create a slurry by mixing 1 tablespoon of cornstarch with 2 tablespoons of cold water, then whisking it into the simmering sauce. Let it cook for another minute or two until thickened.

Q: Is it really necessary to preheat the oven to such a low temperature?
A: Yes, the low oven temperature of 275°F is crucial for tenderizing the sirloin without drying it out, ensuring a melt-in-your-mouth texture.

Final Thoughts

Kathy’s Beef Tips with Mushrooms is more than just a recipe; it’s an experience. It’s a testament to the power of simple, quality ingredients treated with care. Whether you’re serving it for a weeknight family dinner or a special occasion, it’s sure to impress and delight. I encourage you to try this beloved dish, savor every comforting bite, and perhaps even share your own memories and variations with friends and family. It pairs wonderfully with a robust red wine like a Cabernet Sauvignon or a Merlot, or for a non-alcoholic option, a sparkling cranberry juice. Enjoy!